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Pumpkin Pie Lasagna Dessert with Biscoff Cookie Layers

Pumpkin pie lasagna dessert layers Biscoff cookies with a smooth pumpkin pudding filling and a fluffy cream cheese layer. Chill it until the cookies soften and the layers set for an easy, sliceable no-bake dessert.
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Prep Time 20 minutes
chilling 8 hours
Total Time 8 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the Biscoff layers
  • 2 package (8.8 oz) Biscoff cookies
For the cream cheese layer and topping
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tub (8 oz) frozen whipped topping thawed, divided (2 cups for the cream cheese layer and 4 cups for the topping)
For the pumpkin layer
  • 2 package (3.4 oz) instant vanilla pudding mix
  • 1.5 cup whole milk cold
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 1 tsp pumpkin pie spice

Equipment

  • 1 9x13 inch baking dish

Method
 

Make the Biscoff and cream cheese layers
  1. Arrange enough Biscoff cookies to cover the bottom of a 9x13-inch baking dish in a single layer, breaking cookies as needed to fill gaps.
  2. In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  3. Fold in 2 cups of the whipped topping.
  4. Spread the mixture evenly over the cookies.
  5. Arrange another single layer of Biscoff cookies over the cream cheese mixture, breaking cookies as needed to cover it.
Make the pumpkin layer
  1. In a large bowl, whisk the pudding mixes and cold milk for 2 minutes, until thickened.
  2. Whisk in the pumpkin puree and pumpkin pie spice until smooth.
  3. Spread the pumpkin mixture evenly over the second cookie layer.
Finish and chill
  1. Spread the remaining 4 cups of whipped topping evenly over the pumpkin layer.
  2. Cover and refrigerate for at least 8 hours or overnight, until the cookies have softened and the layers are set.

Notes

For neat slices, spread each layer evenly and chill until fully set. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the whipped topping texture may change. For a gluten-free variation, use gluten-free spiced cookies in place of the Biscoff cookies.